To ask for Chicken curry HELLLP!

[MargeretIntheWood]

I had this idea to make a curry in the oven using one of those jarred sauces. (Have never made curry before.) I bought a jar of Patak's Balti cooking sauce... however... the instructions don't mention how to cook it in the oven! What do I do? I want to use raw chicken, onion, cauliflower and sweet potato. I know I need to pre-fry the onion so will get going on that.

I don’t think you’re supposed to cook the curry in the oven? I would bake the cauliflower and sweet potato for 20 mins. In the meantime, fry your onion until soft then add the chicken pieces and cook over a medium heat until white all the way through. Pour over the sauce and add the baked cauliflower and sweet potato, then simmer for a while (the longer the better, but I’d say at least 10 mins).

I’ve never made baked chicken curry before, but have seen recipes for it plenty of times. Here’s one, in case it’s helpful - https://www.rivercottage.net/recipes/baked-chicken-curry

Oh you totally can, I do it. I chuck everything in a big casserole style dish (raw, don't bother browning or anything) pop the lid on and leave it for an hour. It's delish and so low maintenance! Stir it after about 40 mins and serve with rice etc.

The above recipe I posted doesn’t use jarred sauce, but I’m sure you’ll be fine. Just make sure the sauce is quite liquid-y (add a bit of water every so often, whilst it’s in the oven, if it looks like it’s getting too dry and susceptible to burning). I’m sure it’ll taste delicious!

If you've bought a jarred sauce why cook it in the oven? I would roast your veg in the oven while frying onion and chicken on the hob. Add sauce and simmer for 15 mins until chicken is cooked. Mix in veg and serve.
The oven will do the same as the hob once the sauce is in if you really want to do that. Again 15/20 minutes in the oven.

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I used jarred curry sauces all the time in the oven. I give it an hour at 200 with a lid or tin foil covering while it’s cooking. It might need less time but I’m paranoid about chicken being cooked through.

This. Roast the sweet potato and cauliflower (or microwave if you are in a rush). Fry the onion, then the chicken pieces, then the veg if you microwaved it, add sauce and simmer. It will take longer, and waste time and energy if you cook it in the oven.

If you insist on using the oven, cover it in foil or use a lidded casserole so it doesn’t dry out. Slightly undercook the veg so it doesn’t turn to mush in the oven with the extra cooking time.

My mum always did a curry in the oven with a jarred paste (Patak's). Brown everything off in the casserole on the hob, bring it to the boil, lid on, in the oven on gas 4 for a bit.

I was hoping someone would say that so thanks to you and @Soupsetanddefeated. It's all in the oven and the timer is counting down from an hour (also paranoid!). I did pre-fry the onions as that was always my Mum's golden rule... never put raw onions into a casserole, stew, sauce... etc.

Thanks to everyone for your suggestions... I will try the more adventurous ones when I have more time. You guys are awesome.❤

Later I realised my mum's curry was more of a curry-inspired chicken stew, but it was very tasty!

That is exactly what I'm after! I'm calling this one a spiced chicken casserole as OH “doesn't like curry”.

Good move!

😂It has worked on other occasions.

He just came in and said something smells good; I may be on to a winner here.
I just stirred it half wy through the hour and it looks quite liquid... will it continue to cook properly if I remove the lid?

Don't you brown the chicken beforehand? Otherwise it will be cooked but pallid. If you brown it first, you get all the tasty little caramelised bits in the curry as well.

It will taste good either way.

I would reduce it on the hob so you can see what it's doing!

I realise I’m quite late in replying to this, so you may well be tucking into the curry - hope you enjoy!

If you’re doing a curry/stew/chicken pie in future and the sauce seems very liquid-y with not much cooking time to go, take a big spoonful of the sauce from your pan and put it in a small bowl, add a teaspoon or so of normal flour or cornflour, whisk the flour into the sauce in the bowl until it’s smooth and there are no lumps, then pop that sauce/flour mixture back into the main cooking pan. It’ll thicken up the sauce in no time.